Authentic Carne Con Chile
This Carne Con Chile Colorado is a Mexican stew from the Northern states in Mexico. Cubes of pork (or beef) are cooked to a tender perfection in a rich and savory guajillo sauce. This Carne Con Chile recipe is Mexican comfort food at its best.
- Prep time
- 20 min
- Cook time
- 2 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds lean pork loin or beef stew meat (for this recipe I'm using pork)
- 2 teaspoons kosher salt
- 10 large dried Chiles Colorados or Chiles Guajillos (2 oz)
- ½ small white onion
- 3 large garlic cloves
- 1½ teaspoon dried oregano (preferably Mexican oregano)
- ¼ teaspoon dried cumin
- 1 Tablespoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 Tablespoon all purpose flour
- 4 cups water
Instructions
- 1
Cook the meat
- 2
Trim any large chunks of fat from the pork loin. Cut into ½ inch cubes. Salt the pork evenly with 2 teaspoons of kosher salt.
- 3
Heat a large dutch oven or pot over medium high heat. Add the meat cubes with 1 cup of water. Bring to a boil and reduce heat to medium low.
- 4
Cover and simmer for 1 hour or until meat is tender (about 90 minutes).
- 5
Uncover and let the liquid evaporate. Sprinkle the flour on all of the meat and mix. Raise the heat to medium-high and let the meat brown on the sides.
- 6
Make the chile sauce while the meat cooks
- 7
Remove the seeds and stem from chiles. Rinse under cool water to remove dust.
- 8
In a large pot with about 3 to 4 cups of water (enough to cover the chiles) add the chiles, onion and garlic.
- 9
Bring to a soft boil and cook for 5 minutes. Remove pot from the stove and let the chiles sit in the hot water for about 10 minutes or until very soft.
- 10
To a blender or food processor, add the chiles, onion, garlic, spices plus 2 cups of the chile water where they cooked. Blend for a couple of minutes or until everything is pureed. Note: If the sauce is too dense, add ½ to 1 more cup of water for a more brothy consistency.
- 11
Now cook the meat with the sauce
- 12
Using a fine mesh strainer, strain the chile sauce over the pot with the meat to remove any remaining seeds and skin.
- 13
Cover and cook on medium-low heat for 20 or 30 more minutes or until the meat is fork-tender.
- 14
Serve hot with tortillas, beans and rice.